Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh

• 발행기관: 한국축산식품학회
• 저자명: Pattarabhorn Pakaweerachat Teerin Chysirichote
• 간행물 정보: 『Food Science of Animal Resources』제44권 제5호, 1096~1107쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.08.31

국문 초록

This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0–9.0) and after chilling storage (4.0±1.0℃) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

volatile compounds headspace gas chromatography-mass spectrometry (GCMS) thermal treatment chicken